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  • 1 ten-ounce cut of Venison Backstrap
  • 1/4 cup of Soy Sauce (low sodium)
  • 1 T Montreal Steak Seasoning (I used Nolan Ryan’s)
  • 1 T Chopped Garlic
  • 1/2 tsp Rosemary
  • 2 T Extra Virgin Olive Oil

Smoked Venison Backstrap

“Really, if I’m gonna eat a meat, I’d rather eat venison than anything and I do like it a little on…

(4 / 5)

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